4-day cake

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 250 g flour
• 4 m.-sized eggs
• 2 packets of vanilla sugar
• 2 tsp baking powder
• 2 tbsp baking cocoa
• 7 tbsp lemon juice
• 750 ml cream
• 3 packs of cream stiffener
• 150 g powdered sugar

Instructions

Working time approx. 1 hour; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 days 2 hours 20 minutes

Simple and delicious

Beat the margarine, sugar, and vanilla sugar until creamy. Gradually add the eggs. Mix the baking powder with the flour and add it to the batter last. Divide the batter in half, add the cocoa powder to one half, and mix. Bake two layers from each layer. Line the bottom of a round baking pan with baking paper and grease the sides. Bake at 180°C (top/bottom heat) for about 15-20 minutes. Let the layers cool. Whip the cream with the cream stiffener until stiff and spread between the layers, alternating between the light and chocolate layers. There should also be some cream mixture on the cake. Mix the lemon juice with the powdered sugar to create a slightly thick mixture. Spread this mixture over the cake. The cake can be eaten immediately, but tastes best after it has been left to stand for up to 4 days. It should be refrigerated. Enjoy!